Very nice, light-tasting tomato salad, great for a hot summer day. I've been looking for a way to use up some of my fresh mint, and it was a good addition to this salad. I added in a little more lemon juice (to our taste) which really brightened the flavor.

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Im from Missouri but I live in Egypt now. I made it for my family and Middle Eastern friends. They said it tasted as if i've been cooking this dish for years. so simply and quick. I will add this dish as a topping to my chicken burrito.

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My Turkish friend doesn't use the cucumber but uses either green chillis or green capsicum (depending what's on hand) and Spanish Onions. We love it! It's such a versatile and delicious salad. I recommend it with the Haydari and Koftas for Tapas.

Reviewer:

based on the reviews i thought i would have really enjoyed this.. it just tasted way too herbal for me.. i did sub cilantro for parsley and green onion for sweet onion and i cut the olive oil in half and nearly tripled the amount of lemon juice.. i also added one crushed garlic.. still unhappy with the dish at this point, i added some salad mix (iceberg lettuce, shredded carrot, and purple cabbage) and a good amount of salt.. if the title said this was some kind of topping and not "salad" i would have understood.. this was clearly meant to be added to something, not eaten as a snack or a "salad".. it made me think of tabbouleh without the bulgur/couscous

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I've made this recipe for years, it's called Shiraz in Iran. I love it, except I learned it using basil instead of parsley. I bet the parsley is just as good just a little different. And I chunk the vegetables instead of finely dicing. Delicious cool salad for the summer.